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Distribution of nutrients and functional potential in fractions of Eugenia pyriformis: An underutilized native

David de Paulo Farias1, Fábio Fernandes de Araújo1, Iramaia Angélica Neri-Numa1

  • 1Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, SP, Brazil.

Food Research International (Ottawa, Ont.)
|November 25, 2020
PubMed

Keywords:
Antioxidant capacityAtlantic RainforestBioactive compoundsBrazilian fruitNutritional valueUvaia

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